Chef Nasim Bell
Hummingbird Tea Room
The Woodlands, Texas
At the Hummingbird Tea Room, chef Bell whips up tea-infused smoothies to power up the breakfast crowd. This recipe is a blend of tea, a source of antioxidants, yogurt, which contributes calcium and protein, and avocado, rich in healthy fats. But any fruit and puree can be substituted in the same proportions.
1 ripe avocado
1 cup ice
½ cup iced tea of choice
2 tbsp. ginger puree
½ cup low-fat vanilla yogurt
- Peel avocado and remove pit; cut into chunks.
- In blender, combine avocado and remaining ingredients; blend until smooth and frothy, about 20 seconds.
- To serve, pour into 12-ounce glass.